Ensalada de Papa
The Quirky Foodster Team
Ingredients
- Potatoes, boiled and cubed — 6
- Carrots, boiled and diced — 2
- Peas, cooked — 150 g (5 oz)
- Mayonnaise — 180 g (6.5 oz)
- Mustard — 1 tbsp
- Salt and pepper — to taste
- Hard-boiled egg slices, to garnish
Method
- Combine the boiled potato, carrot and peas in a bowl.
- Mix the mayonnaise and mustard together, then fold into the vegetables, coating everything evenly.
- Season with salt and pepper.
- Chill for at least 30 minutes before serving.
- Garnish with slices of hard-boiled egg.
Introduction: A creamy potato salad with carrot, peas and mayonnaise, a common side dish found at Nicaraguan family gatherings and holiday tables.
Cultural Background: This hearty potato salad reflects the broader Latin American tradition of mayonnaise-based salads for celebrations, a reliable, well-loved side across Nicaraguan family meals.
Tips: Let the vegetables cool fully before mixing with mayonnaise, so it doesn't cause the dressing to separate. Chill well before serving so the flavours meld together.
Variations: Add diced pickles for extra tang. Include a little chopped celery for crunch.
Storage: Store covered in the refrigerator for up to 3 days.
Reheating: This is a cold salad and is not reheated.
FAQs:
Q: Can this salad be made ahead?
A: Yes, it keeps well for a couple of days and is often made in advance for gatherings.
Q: What is this salad typically served with?
A: Grilled meats and other festive dishes as part of a larger spread.
- Potatoes, boiled and cubed — 6
- Carrots, boiled and diced — 2
- Peas, cooked — 150 g (5 oz)
- Mayonnaise — 180 g (6.5 oz)
- Mustard — 1 tbsp
- Salt and pepper — to taste
- Hard-boiled egg slices, to garnish
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